I am excited to share this yummy and simple recipe with you today! For starters, it is so delicious; a slightly flaky cookie, but once it hits your tongue it starts to melt. Yumm!
The best part of this whipped shortbread cookie recipe is that it freezes really well, making it a must bake and have ready in the freezer cookie for the Christmas season. Nothing like having a get-together to go to, and knowing you have a really yummy treat you can bring along but not have to sweat over that day. Today, I made 3 kinds: Regular, Caramel Stuffed, and Mini Chocolate Chip.
Basic Whipped Shortbread
* If you have a stand mixer you'll want to use it, if not, no worries, but you will need a hand mixer.
For the special ones I made I also needed:
I've highlighted each baking method
Don't cook these little darlings until they are golden all over! Well, unless you enjoy super dry, over baked cookies.....You just want a pinch of golden on the bottom, that will ensure these stay buttery and perfect!
To freeze these, simply place into an airtight container, separating each cookie type with parchment or wax paper. Then, when you need them, take out what you need and leave at room temp until thawed, and plate/box up as needed for parties or gifts!
There are a lot f different add-ins you could do with these. For instance, instead of vanilla, you could add lemon juice, and grate some lemon peel into them. Or, you could stick a Toblerone triangle on top before baking. Or how about Earl Grey Whipped Shortbread? They are amaaaaazing! Don't be fooled though, these cookies are wonderful enough to stand up on their own!
Happy Christmas baking!
Hi, I'm Amy-Lyn!
I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my
3 amazing kids!
Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : )
Read more about me by clicking here!
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